{
  "version": "1.0",
  "type": "ingredient-guide",
  "slug": "ginger",
  "canonical_url": "https://leafandlarder.com/ginger.html",
  "name": "Ginger",
  "category": "spice",
  "botanical_name": "Zingiber officinale Roscoe",
  "plant_part": "rhizome",
  "forms": [
    "fresh rhizome",
    "dried cut",
    "ground",
    "candied"
  ],
  "flavor_profile": [
    "pungent",
    "warm",
    "citrusy"
  ],
  "last_reviewed": "2026-08-15",
  "sources": [
    {
      "title": "Royal Botanic Gardens, Kew: Zingiber officinale",
      "url": "https://powo.science.kew.org/taxon/urn%3Alsid%3Aipni.org%3Anames%3A798372-1/general-information"
    },
    {
      "title": "U.S. FDA, Spices—Definitions",
      "url": "https://www.fda.gov/regulatory-information/search-fda-guidance-documents/cpg-sec-525750-spices-definitions"
    }
  ],
  "decision_notes": {
    "fresh_vs_dried": "Use fresh ginger for bright aromatic lift, ground ginger for even distribution, and cut dried ginger for steeping and straining."
  },
  "uses": [
    "baking",
    "tea blends",
    "broths",
    "stir-fries",
    "braises",
    "syrups",
    "spice blends"
  ],
  "storage": "Keep dried ginger tightly closed, cool, dry, and out of direct sun.",
  "faqs": [
    {
      "question": "What part of the ginger plant is used as a spice?",
      "answer": "Ginger comes from the rhizome, a thickened underground stem."
    },
    {
      "question": "Should I use fresh or ground ginger?",
      "answer": "Use fresh for brighter aroma; use ground for even distribution in baked goods and dry blends."
    }
  ],
  "commerce": {
    "status": "not_for_sale",
    "disclosure": "Editorial information, not a product offer or health advice."
  }
}